Double Chocolate Coconut Cookies

Ever since making those amazing chocolate chip cookies with coconut oil I’ve been tempted to try and make something else with the alluring substance. What started as an experiment made these overly delicious and chocolatey beauties that has my whole family raving. And I couldn’t agree more with them as these are some of the best double chocolate cookies that I’ve ever had. Like ever!

What makes it even better, well for some people, is that since there is no butter to be found, which makes these dairy free. It also makes it at least slightly healthier as well since coconut oil is a healthy fat unlike butter. So even though these babies are overdosed in chocolate, it is better for you in a way.

These cookies are not only chocolatey, but the coconut oil gives it a nice crisp to the edges but the center is almost cake like and soft. The chocolate chips adds a nice creaminess to each bite and the coconut chips adds texture and a little crunch.

Wondering what coconut chips are and where to even find them? Well I found these one day at Target while browsing through the trail mix section. They are already toasted and delicious to just snack on all by itself. It’s not necessary to add these into the cookies but it does give the presence that there is coconut in it (coconut oil) and it does add texture to the cookies as well.

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Double Chocolate Coconut Cookies

Makes 2 dozen

3/4 cup coconut oil

1 1/2 cup granulated sugar

2 eggs

2 tsp vanilla extract

1 tsp salt

1 1/2 tsp baking soda

1 tbsp cornstarch

1 3/4 cup all-purpose flour

1/2 cup cocoa powder

3/4 cup chocolate chips

1/2 cup coconut chips

In the bowl of an electric mixer, cream together the coconut oil and sugar. Scrape the bowl and then add the vanilla and the eggs and mix until combined.

In a separate bowl, combine and sift the flour, salt, baking soda, cornstarch, and cocoa powder. Gradually add to the wet mixture until fully combined. Add in the chocolate chips and coconut chips and mix. Wrap the dough in plastic wrap and refrigerate for about 45-60 minutes.

Preheat the oven to 350*F and line a sheet pan with parchment paper. Using a tablespoon, scoop out balls of the dough. Baking for 6 minutes, rotate the pan and then bake for another 6 minutes.